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Pumpkin Granola Bars

9/18/17


As much as I'm always sad to see summer go, there is something about this time of year that is so magical.  The air, crisp and cool, smells of new beginnings, of transitions and fresh starts.  Orrrrrr it's still humid AF and your kids miss their friends from last year, but you know what I mean.  I'm trying to be poetic about fall, because to me it's simply lovely.  Since moving to New York, I've found I appreciate it even more.  The change in temperature and scenery is dramatic, and matches the change in lifestyle.  Even when I lived in California where the difference in weather was more subtle, I've always loved embracing a new season.  Usually, I do so with food.  Aaand decorating my house with splurges from the dollar(s) bin at Target.  But mostly food.     

Of course, it's now time for everything pumpkin!  With my love of pumpkin flavored foods (except for pie, gross), and my need to pack school lunches and snacks every day, I created these Pumpkin Granola Bars.  They taste just like you want them to: soft and chewy, just sweet enough and bursting with the flavors of the season.    



Pumpkin Granola Bars
Serves: 10 rectangle granola bars, 20 square granola bars

2 1/2 cups old fashioned oats
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
Pinch of ginger
Pinch of allspice
1/2 cup pumpkin puree
1/2 cup dark brown sugar
1 egg
1/4 cup creamy almond butter
2 Tbsp honey
1 tsp vanilla
Optional: 1 cup mini chocolate chips

Preheat oven to 350 degrees.  Line an 8x8 baking pan with parchment paper so that it's hanging off two of the sides, and spray with baking spray.  Combine pumpkin, brown sugar, egg, almond butter, honey and vanilla in a small bowl and stir until smooth.  In a large bowl, stir together oats and all spices.  Add pumpkin mixture to the oat mixture and stir to combine.  Stir in the chocolate chips.  Using a rubber spatula, add mixture to baking pan and press down to flatten.  Bake for 20 minutes or until sides start to golden.  Let cool, and then slice into squares or rectangles.


*I added a small amount of almond butter, but if you have nut allergies you can definitely omit that and add some applesauce or melted butter instead.  

7 comments:

Becky said...

These look delicious! Will give them a try for sure. I love fall, too, just how you described it. Definitely one of the most beautiful seasons in the Pacific Northwest.

hyunji kim said...

This is melissa:) wow! Look delicious!
I like pumpkin too. Usually I use that making soup or salad. Next time I'll use that your recipe!

Andrea Mirabelli said...

Is there supposed to be pumpkin puree in this recipe? If so, how much? I see in the direction it states to mix the pumpkin with the brown sugar, egg, etc. Is that just the pumpkin pie spice or should there be be pumpkin puree as well? Thanks, this look good! Excited to try them!

Siri said...

Andrea - 1/2 cup - I believe the recipe states that :)

Andrea Mirabelli said...

Thank you...must have missed that!!

Ashlee Gossell said...

Do you think Sun Butter (sunflower seed butter) would work instead of Almond Butter? Cant send to school if they have any nuts in them.

~kris said...

Made these last night & they are delicious! Thank You for sharing this.

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